Ingredients
1 pound ground chicken1 small green pepper, chopped1 small sweet red pepper, chopped1 small onion, chopped1 tablespoon canola oil1 jalapeno pepper, seeded and finely chopped2 garlic cloves, minced1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles1 cup fresh or frozen corn2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon paprika1/4 teaspoon pepper8 flour tortillas (8 inches)Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional
Preparation
In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet.
In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.
